These spaghetti squash taco boats are perfect when you are craving tacos but want them to be a little healthier.
I have a new found love for spaghetti squash. We've been playing around with it a lot in different recipes lately, and that is how I came up with this recipe for Spaghetti Squash Taco Boats.
Making these taco boats are so simple and easy! The spaghetti squash gives it a very full feeling and you won't even miss the taco shells or chips you usually eat when you have Taco Tuesday.
How to Make Spaghetti Squash Taco Boats
To make these delicious and healthy spaghetti squash taco boats, start out with one or two spaghetti squash.
You will cut them in half lengthwise. This will take a little bit because they are tough to cut through.
Once you cut them open, scoop out the seeds just like you would a pumpkin. Now that you have scooped out the seeds, drizzle them with olive oil and season with salt and pepper.
Now, flip them face down and roast in a 350 degree oven for about 35 minutes.
Once the ground beef is done cooking, set it aside.
Remove the spaghetti squash from the oven. Take a fork and lightly scrape the inside of the squash. You will start to get strings of squash that resemble spaghetti.
Take all of the spaghetti squash and toss with the ground beef and mix together.
Now, take the boats, and refill with the beef and squash mixture.
All that is left now is topping with all your favorite taco ingredients! We chose to use —
- sour cream
- shredded cheese
- pickled jalapeños
- You can also top it with some of my Restaurant Style Mexican Cheese Dip or Restaurant Style Salsa for added flavor.
Of course, you can also add in black beans if you prefer to your beef and squash mixture, but I am not a fan of beans so I always leave those out.
Trust me when I tell you that you will fall in LOVE with these healthy and delicious spaghetti squash taco boats!
Check out these other Spaghetti Squash recipes
- Spaghetti Squash Fritters with Tomato Basil Salad
- Instant Pot Spaghetti Squash
- Spaghetti Squash with Mushrooms and Red Sauce
For the squash
- 2 medium spaghetti squash about 2 pounds each
- 3 teaspoons extra-virgin olive oil
- 1 ½ teaspoons kosher salt
- ¾ teaspoons ground black pepper
For the meat filling
- 2 teaspoons extra-virgin olive oil
- 1 pound ground beef (or you can use turkey or chicken also)
- 4 green onions, chopped -- just the green ends
- 2 teaspoons of taco seasoning mix (or one whole packet)
- 1/2 cup shredded cheddar cheese
For the Toppings
- shredded cheese
- chopped fresh cilantro
- diced avocado
- sour cream
- jarred jalapeños
- diced tomatoes
- Preheat the oven to 350 degrees F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle with olive oil and season with salt and pepper. Place facedown on a baking sheet and bake for 35 minutes.
- Meanwhile, make the filling: Heat the 2 teaspoons olive oil in a large, deep saucepan over medium heat.
- Add the ground beef and taco seasoning mix.
- Cook, breaking up the meat, until it is no longer pink. Taste and adjust seasoning as desired. Stir in ½ cup of the shredded cheese.
- Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it’s no longer attached to the walls and makes a “nest.”
- Add the squash into the beef mixture and mix thoroghly.
- Divide the taco filling evenly among the boats. Place back in the oven for about 6 minutes to let the cheese melt and get all ooey gooey.
- Remove from the oven and then let cool for a few minutes, Top with your favorite taco toppings.
Amount Per Serving: Calories: 679Total Fat: 42gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 124mgSodium: 1378mgCarbohydrates: 40gFiber: 12gSugar: 14gProtein: 41g